The brainchild of Natalie Smith and Ben Taylor, Taylor & Smith Gin is Tasmania's latest gin venture. What sets them apart from an already crowded market is the use of apple spirit as a base spirit before they add 17 botanicals, many of which are Australian natives.It's this mixture of traditional and contemporary botanicals that give Taylor and Smith Gin its beautifully complex aromas and flavour. Aside from the requisite juniper, Natalie and Ben use things like Tasmanian pepper berry, local kombu seaweed, leatherwood honey (from their own hives), and native Kunzea - a herb similar to rosemary, but slightly sweeter and not as pungent.Ingredients aside, the final result is a beautifully fragrant gin, with a complex palate, loaded with citrus, herb, and ground spice flavours. A lovely match with tonic, or just sipped neat, with a light chill.
Taylor & Smith
Taylor & Smith is an independent artisan distillery in Hobart owned and run by Natalie and Ben. We experiment with Tasmanian botanicals and carefully craft our base spirits to synthesise the Tasmanian landscape and write out the stories of place. The scale of the season is compressed in Tasmania so you get an intensity of flavour in our botanicals. The air is phenomenal and the water that feeds directly to the distillery comes from a lake of snow melt at Mount Field National Park.
When we first started making spirits we'd take around little jam jars of gin and leave them on our neighbours doorstep. People would turn up on a Friday night home from work and find a jar of gin. In reciprocation they would turn up at our place with lemons, quinces, cumquats or other botanicals they were hoping would feed back into the gin. Along with experimentation, another defining characteristic of our process is our focus on the handmade. We don't have any automated systems. It's come from the heart. We love to bring people together through our spirits, and small things that are beautiful in the right place can enhance a moment.